studen

But perhaps the most popular Russian entrees are studen and jellied suckling pig, the latter served with horseradish and cream.

1953, Soviet Woman, number 4, page 62

Mrs. Petrunin had short notice about her guest (her husband simply phoned from the office), but she is most gracious and produces a splendid supper consisting of studen, a kind of jellied meat; small tomatoes from the farm’s hothouse; vinigrette, a salad of canned crab (it looks and tastes like lobster and is from Baikal lake in Siberia), eggs and peas; sardelki, a large thick boiled sausage; mashed potatoes; bananas (imported, probably from Israel), apples, cookies, candy (Little Red Riding Hood brand) and tea.

1957, Joseph E. Evans, Through Soviet Windows, New York, N.Y.: Dow Jones & Company, Inc., page 19

Many holiday dishes were served, blintzes, studen, meat, and, of course, the vodka with which the dinner started.

1970, Sula Benet, transl., “Family Structure and Family Life”, in The Village of Viriatine: An Ethnographic Study of a Russian Village from before the Revolution to the Present, Garden City, N.Y.: Anchor Books, Doubleday & Company, Inc., →LCCN, part I (Russian Village Life Before the Revolution), page 119

Checking out the studen, its calves feet and pork snouts floating languidly in purple gelatin, I gulped and said, “I think I’ll pass. Like I told you before, I already had breakfast.”

2010, Glen Berkowitz, chapter 7, in Mayhem at the Hampton Classic: A Gabriel Fortuna Hamptons Adventure, Bloomington, Ind.: iUniverse, →ISBN